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Recipe For Onion And Peppers Soup From Scratch - Yahoo Recipe Search
AllrecipesA chicken noodle soup recipe that's a very easy, very good substitute for when you don't have time to make your soup totally from scratch.Food.comI can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.AllrecipesThis is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.AllrecipesA family-favorite holiday side with gravy for the dressing! My dad's mother made an old-fashioned cornbread dressing with gravy from scratch, without canned or boxed ingredients. She taught my mom, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! This big-batch version does use cornbread mix, condensed soups, and bagged stuffing for convenience, but everyone asks for the recipe when I bring it along to a holiday potluck because they tell me how much it reminds them of the old-fashioned dressing their grandmothers used to make. Add more traditional stuffing spices as desired.Food.comThis is a great from scratch Tuna Casserole. No canned soup here, an easy Parmesan cream sauce with just a touch of cayenne to give it a nice kick. Red bell peppers, green onions and mushrooms give it the right flavor and colors to pull an ordinary tuna casserole to over the top. This recipe comes from Art Smith's cookbook "Kitchen Life" which I am enjoying very much! When I make this again, I will probably substitute Ritz cracker crumbs for the dried bread crumbs to add a little more pizzaz to the top.Food52I love this soup. It’s very warming on a Fall or Winter day (or for lunch in an overly air conditioned office). The roasted peppers add a great flavor to this broth. I leave the charred skin on the pepper when I chop them and add it all to the soup. I like the way the black flakes look swimming around in the broth. I list canned beans and tomatoes in this recipe, but feel free to use dried beans and fresh tomatoes (I recommend skinning them). Just follow the directions on the packaging for hydrating your beans and increase the amount of time you simmer the soup to ensure your beans are thoroughly cooked. You may also need to add extra liquid to compensate for the absorption and lack of tomato juice (using a small can of V8 would work very well). If starting from scratch, this recipe should take you two days to make. As with all of my soup recipes, I start by de-boning a whole chicken and proceed with making a fresh stock. You can use stock that you have on hand and finish in one day, but there are benefits to starting fresh which you can see by reading the instructions. I like to pick all the meat off of the bones for use in the soup, as well as using some of the vegetables. You will notice that I don’t add the carrots until the last 2 hours of simmering the stock. The rest is pretty straight forward. I hope you try this recipe and please reply if you have any questionsTaste of HomeThe original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, I developed this version that takes less time to prepare and still tastes great. It's an attractive main dish. —Ruth Van Dyke, Traverse City, MichiganFood.comThis is real comfort food. People will think that you made it from scratch. We like it for a fast meal, for pot-luck dinners, for chilly nights, etc. You can use boned chicken, but for a truly dump and cook meal, use the canned chicken meat. You will love it. I posted this recipe on another site and it has received only five star ratings.Food.comThis is the recipe I always use. Sort of. I just made this soup up out of my head one time, and my family asks for it over and over, so I have pretty much committed it to memory. But I mentioned it on my blog, and decided it would be a good idea to write down the recipe for posterity. LOL -------- I usually make it about the same, but depending on what I have on hand, or might feel like mixing things up, it will be slightly different every time. Feel free to add, subtract, or alter it to your own personal tastes! -------- I usually use frozen egg noodles, but today, I made them from scratch, using this recipe. http://www.recipezaar.com/Delicious-Homemade-Egg-Noodles-95311 -------- I also used my own homemade chicken stock that I made from a roasted chicken a few days ago! I did this by taking the leftover carcass, and simmering it in a large pot of water, with some onion, carrots, celery, salt and pepper for several hours. After it cooled down, I strained out the chicken bits and veggies, and stored the stock in the fridge. When I was ready to use it, I was able to skim the hardened fat off the top and throw it away. I ended up with about 4 cups of stock! -------- I hope you enjoy this soup as much as my family! The serving amount below is approximate. It would usually feed my family of 5, with little leftover, but they go crazy when I make it! LOL Also, prep and cook time do NOT include the time it took to make homemade stock and noodles.
